Poached Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
351 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Poached Salmon
Description
This Poached Salmon recipe uses a flavored poaching liquid combining white wine, lemon juice, thinly sliced shallots, minced garlic, and sprigs of parsley and dill to cook salmon fillets evenly by submerging them in simmering liquid. The salmon is seasoned with kosher salt before poaching, which preserves its natural texture and moisture while imparting delicate herb and citrus aromatics from the infusion.
The gentle simmering for 5 to 8 minutes ensures the fish is cooked through but tender, not dry. After cooking, the salmon is served plated with lemon zest and fresh chopped herbs sprinkled on top for brightness. A drizzle of extra virgin olive oil can add a fruity richness if desired. Garnishing with lemon slices or wedges complements the light, fresh profile.
This poached salmon makes a refined yet simple meal suitable for pairing with steamed vegetables, rice, or a green salad. It is gentle in flavor and texture, appealing to those wanting pure fish taste enhanced subtly by the herbal poaching liquid.
Both skin-on and skinless salmon fillets can be used; remove skin before serving if preferred. Use fresh herbs and quality wine for best results. Cooking times vary with thickness; check for the fish to flake gently with a fork.
Ingredients
- 2 lemon large
- 1/2 cup white wine
- 1 onion thinly sliced, or shallot
- 2 garlic minced, cloves
- 3 parsley sprigs
- 3 dill or ½ to 1 teaspoon dried dill, sprigs
- 1 1/2 pounds salmon fillet sliced into four equal portions
- kosher salt
- extra virgin olive oil for drizzling (optional, Hojiblanca Spanish variety
Instructions
- Prepare the lemon: Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.
- Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.
- Season the salmon: Pat the salmon dry and season with kosher salt on both sides.
- Poach the salmon: Nestle the salmon in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness (I stop at 5 minutes). While the salmon poaches chop the remaining sprig of parsley and dill.
- Serve: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.
Notes
- Both skin-on and skinless salmon work well; remove skin just before serving if desired.
- Use fresh herbs and good-quality white wine to enhance the poaching liquid's flavor.
- Monitor cooking time to avoid overcooking; 5 minutes is sufficient for thinner pieces.
- Serve immediately with lemon slices to complement the mild, herbal flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 7.5g | 3% |
| Protein | 34.7g | 69% |
| Fat | 18g | 28% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 5.1g | 30% |
| Monounsaturated Fat | 8.7g | 44% |
| Cholesterol | 93.6mg | 31% |
| Sodium | 79.4mg | 3% |
| Potassium | 965.9mg | 21% |
| Fiber | 1.8g | 7% |
| Sugar | 2.2g | 4% |
| Vitamin A | 201.4IU | 4% |
| Vitamin C | 31.2mg | 35% |
| Calcium | 44.8mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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